Does anyone know where I can find a farm raised hog?

Try this place, I think it is the one that I have seen mentioned repeatedly in many similar threads, 225-687-3356 Poppas Specialty meats in Plaquemine.

Off of the old bridge in NBR senor Geauxt, will look for a name shortly.


ETA Domoniques on Airline, at the foot of the bridge coming from the river.

Thanks guys. I appreciate it.

Rouchers Meat Market in Plaquemine

225-687-4258

Only place you will find a fresh one. One weeks notice $2.59 a pound dressed out.

All the rest are frozen. How many people? I cook about a 50 lb in about 6 hours and it will feed probably forty people depending on all the other stuff you have with it.

Season it yourself. They charge about twenty bucks and just dump Tony's on it.

I believe I'm going to get a lamb from them around Thanksgiving. Let it get cooler.

contact your local 4-h agent. he will be able to hook you up.

Martini,

I am cooking for around 250 people I'd say. There will be a lot of people going and coming. I figured two 135 lb. hogs would be enough. I'll take any suggestions. This will be my first time, but I have been doing a lot of research on it. I have the equipment to do it. $2.59 is a lot higher than I was expecting, though.

I paid $2.19 last time but the price of pork has gone up. A year ago we were in a global glut but they have worked through that inventory. I'd suggest for your first time do one hog and let everyone bring side dishes. It's an easy way and you will have plenty at least thats what I say. Plus everyone loves to bring potato salad.

I do mine rotisserie with a wood fire, not in the cajum microwave. They come out great and it's more interactive. You get to watch it cook not look at a box. Lamb the same way CIT. A small lamb cooks about the same amount of time.

And maybe if you buy two big hogs they might discount it a bit. I've never tried to haggle with the hog lady. Wear a plaid jacket and get after it. All she can do is say no.

All the other places around here get their hogs from a packaging plant in Pontchatoula and they are frozen. Rouchers goes to the stockyards and buy them, keep them on concrete and feed them corn to clean them out. Great hogs. I always pick a lighter skinned one. I was always told they weren''t as tough. Not sure if thats true but what the hell, you have to believe something.

Good luck. A 135 pound hog is a big arse hog. Remember that. It'll take a long time to cook. That's another reason I moved to smaller hogs. I don't have to stay up all night fooling with them. I'm too old for that shite.

Martini, that was why I said I wanted to spit roast it, for the visual and odorous pleasure of doing it thus.

My rig is similar to this. Not as pretty and a lot more heavy duty but you get the jist. I don't run my sides up all the way because the smoke and heat would kill you. I also have hip roof.

I don't like wild hogs and I'd be willing to bet a bunch of the 250 people you invite wouldn't either. That don't taste the same. The frozen cost the same or more which is why I don't buy them. Call around. They'll tell you.

If you have that many people coming surely you can get a dozen people to pitch in. And honestly I'd only do one hog and keep it around a 100 lbs

That thing looks like some sort of Medieval torture device.